Lentil masala soup

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Ingredients

Adjust Servings:
2.8 l water
2000 g canned green lentils
1000 g diced potatoes cooked
1000 g crushed tomatoes
600 g diced courgette frozen
200 g diced onions
100 g tomato paste
50 g rapeseed oil
40 g crushed garlic
40 g vegetable bouillon powder
20 g garam masala spice mix
20 g sugar
4 g crushed black pepper
3 g turmeric
2 g cardamom
16 g iodised salt
1 l oat cooking cream, 15%, gluten free

Nutritional information

288,56 kJ / 68,97 kcal
Energy
2,56 g
Fat
0,47 g
Saturated fat
8,08 g
Carbohydrates
0,98
Fiber
2,55 g
Protein
0,51 g
Salt
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Lentil masala soup

Ingredients

Directions

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Portion size: 400 grams
Yield from 20 portion recipe: 8.000 kg

Vegan

Allergens: gluten
Menu labels: Vegan, Dairy-Free, Contains garlic

NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.

Carbon footprint per portion (400 g): 0.4 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Rinse and drain the lentils. Place all ingredients except the oat cooking cream in a pot and simmer on low heat for approximately 20 minutes. Add the oat cooking cream and  taste to check the flavour.

TIP! Use fresh courgette when it’s in season.


Does your kitchen use the cold preparation method? The cold preparation recipe for the lentil masala soup can be found here.

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Spicy bean soup
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Chickpea tikka masala
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Spicy bean soup
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Chickpea tikka masala